From Cupcakes to Traditional Korean Food and Everything in Between

Oreo Pudding Cookies

To be quite honest, I had no idea what these even were but per baby brother and his friends requests, I tested these in my kitchen, having a good ole’ time ripping open nostalgic pudding packs, that unmistakable smell taking me back to middle school again.  I produced this recipe by scaling back both the flour and sugar to take the pudding into consideration with an egg binding the dough and of course there are a ton of crumbled cookies mixed into the batter for good measure.

Oreo Pudding Cookies {Easy Recipe}

5.0 from 2 reviews

Oreo Pudding Cookies

  • ½ c unbleached flour
  • ½ ts baking soda
  • ¼ ts fine salt
  • 1 package of vanilla/oreo pudding
  • 1 stick soft, unsalted butter
  • ⅓ c granulated sugar
  • ¼ c brown sugar {just all granulated is fine}
  • 1 ts pure vanilla extract
  • 1 room temperature egg
  • 8-10 crushed Oreos + 2 for the tops
  • Melted chocolate/ganache

  1. In the first bowl, sift together the flour, baking soda, salt, and pudding mix.
  2. In the second bowl, cream together the butter {and both sugars, if using} for 2-4 minutes.
  3. Add the vanilla and the egg.
  4. Slowly combine the first and second bowl together in thirds. Don’t over mix.
  5. Fold in the cookie pieces and if time allows, chill the batter in the fridge for 20-30 minutes.
  6. If not chilling, proceed by scooping onto flat, greased cookie sheets at 350 for 10-12 minutes {if you want a larger cookie, gently flatten the tops with greased palms before baking}.
  7. Cool completely then drizzle with melted chocolate or ganache then crumble the 2 Oreos over the baked cookies.

Happy baking!


Your Squishy Monster ^.~

Nostalgic Bites

I miss Korea.  I haven’t been since I was 16 and boy is the entire experience always stuffed with culinary delights.  Not only does the entire family flock around the kitchen and celebrate with food, my aunties are constantly fussing over you to eat, eat and eat some more.  One of the more memorable moments were of all the street vendors yelling for your attention.  With the sheer volume of activity and chaos, it’s hard to take a moment to pause with all of your senses flooded with all things crispy, juicy, fiery…and all just plain delicious but there are a few that remained with me over the years.

While playing the rubber band game (the Korean version of jump rope), the neighborhood girls and I would refresh ourselves with the strangest combination of

oimg_GC08211273_CA08211888 dried file fish and

2007-2007_03-ic_watermelon watermelon popsicles to wash down the briny bite of the fish.

At breakfast time, when we didn’t feel like sitting down before a Korean meal (which includes quite a number of side dishes just to complete the affair), my aunty would send me or my brother down to the local bakery to pick up some milk bread.  I have several fond memories of biting into these fat pillowy slices and asking for more.



These sweet red bean cakes that look that look like little fishies are some of my daddy’s favorites.

Korean-Street-Food fish They essentially taste like hot crispy waffles enveloping sweet, thick red bean paste and sometimes, there’s a nice cool layer of ice cream tucked in the middle.

33_1 Rice punch.  The best I’d ever had saved me from the sun that can so fiercely threaten an innocent pedestrian as they walk along side the busy (and super hot) streets of Korea.  At an open air fish market crouched in a corner, a lady with sun bronzed skin and crinkled eyes ladled up this refreshing drink for me and it was like cooling ambrosia on that very hot day and I’ve been hooked ever since.

What are some of your favorite childhood treats?


Your Squishy Monster ^.~

Easter Basket Funfetti Cake

An edible Easter basket filled with candy and soft and tender funfetti cake?  Count me in!!  And to think of all the wicker baskets filled half with candy, the other half with inedible grass I got instead as a child ;)

Easter Basket Funfetti Cake

5.0 from 5 reviews

Easter Basket Funfetti Cake
Prep time

Cook time

Total time



Funfetti Cake:
  • 2 c unbleached flour
  • 3 ts baking powder
  • 1 ts fine salt
  • 12 tb soft, unsalted butter
  • 1½ c sugar
  • 2 ts vanilla extract
  • 6 room temperature egg whites
  • 1 c whole milk/buttermilk/yogurt/sour cream or dairy sub
  • ½ c sprinkles {I used rainbow jimmies}
  • Simple syrup
Whipped Vanilla Buttercream:
  • 2 c soft unsalted butter
  • 4-6 c sifted powdered sugar
  • 2 ts pure vanilla extract
  • ½ ts fine salt
  • 2-4 tb room temperature cream
  • Easter candies to decorate*

  1. In the first bowl, sift your dry ingredients together: flour, baking powder, and salt.
  2. In the second bowl, whip your wet ingredients together: butter and sugar.
  3. Sprinkle in your sugar when the butter and sugar are soft and fluffy {3-5 minutes later}.
  4. Blend in the vanilla and egg whites.
  5. Blend in your milk.
  6. Combine the first {dry} bowl into your second {wet} bowl in thirds. Mix just to combine {do not over mix} then fold in the sprinkles.
  7. Bake in greased and parchment lined baking pans {8-10″} at 350 for 25-35 minutes.
  8. Cool completely on a baking/cooling rack.
  9. For the buttercream, break up the butter and slowly add in the sifted powdered sugar {measure after sifting}.
  10. Add in the vanilla, salt, and cream. Whip it together until it gets nice and fluffy.
  11. To assemble, brush each cooled layer with simple syrup and spread with buttercream.

*Several options are given in the video but it would also be cute to line the border with wafer straws, pocky, bunny peeps, etc


Your Squishy Monster ^.~

Loving Lately

1 Pizza wars!  20 local vendors compete for the title of best pizza in town.  My belly was more than happy to be involved.

2 A juicy gouda, bacon, avocado, onion string burger at the new joint down the street.


Sushi with J,

4 and a show afterwards…



and another,


and another…

5 mena

polishing off the
night with Miss Mena Mae and her champagne burlesque.

photo (2)


Baking up red velvet, funfetti, lemon curd, vegan chocolate, chai, and violet flower cupcakes for my friends huge birthday party.


At the birthday bash.

An exquisitely sad and bittersweet romance that sweeps you off your feet to a place that is both hopeful and detached, lovely and scary, all at once. I most enjoyed how the author spun magic and myth with reality together.

5 Me and mama’s haul.

7 My haul from the super coupon event.  Grand total?  $5 + giveaways for Pack Away Hunger!

And speaking of great causes, Mary from love, the secret ingredient has created a fun box filled with foodie goodies with 10% of its proceeds going to help the organization, Feed The Children.  Each box is a bundle of culinary surprise and I can’t wait to see what’s in mine.

8 Rounding off the weekend by making kimchi with mama.

chocolate Love,

Your Squishy Monster ^.~

Korean Cream {Birthday} Cake 생크림 케이크

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This cake has soft and fluffy layers of cake wrapped in light, airy whipped cream frosting and is then studded with plenty of fresh fruit.  It’s the perfect cake for those who don’t have a huge sweet tooth but want to enjoy a nice dessert.  Aside from my Japanese cotton cheesecake, this also one of my all time favorite cakes.

Korean Saeng Cream Birthday Cake 생크림 케이크

5.0 from 5 reviews

Korean Cream {Birthday} Cake 생크림 케이크

  • 2 c cake flour
  • 2 ts baking powder
  • ¼ ts fine salt
  • ½ c oil {grape seed, canola, veggie}
  • ¼ c water
  • 1 ts vanilla extract
  • Juice of ½ lemon + its zest {optional}
  • 6 room temperature eggs {separated}
  • 1½ c sugar {separated}
  • ½ ts cream of tartar
Simple syrup
  • ¼ c water
  • ¼ c sugar
  • 3 lemon peels
Stabilized Whipped Cream
  • 1½ c cold heavy cream
  • 3-5 tb sugar
  • ½ ts vanilla
  • ½ ts unflavored gelatin + 2 ts water

  1. In a bowl, double sift the cake flour, baking powder and salt. This is your dry bowl.
  2. In another bowl, separate the eggs, yolks in one bowl, whites in the other. Take care not to leave any yolks behind in the egg whites.
  3. In another bowl, whisk together the yolks with 1 cup of sugar well. Add the oil, water, vanilla, and lemon juice {you can use its zest too}. This is your wet bowl.
  4. In a cold bowl, whisk the egg whites until they get frothy. Then, add the cream of tartar. Slowly sprinkle in the ½ c sugar a tablespoon at a time until the egg whites reach still peaks.
  5. Combine the wet and dry bowls together in thirds. Mix just to combine so you don’t over work the batter.
  6. Slowly and carefully fold in the egg whites. You want the large streaks to disappear and be a uniform batter but you don’t want to be too rough with it as to crush out all the air from the beaten whites.
  7. Pour equally into cake tins lined with parchment on the bottom and around.
  8. Bake at 350 for 30-35 minutes.
  9. Meanwhile, cut up the fruit and make the frosting and simple syrup.
  10. In a cold bowl whip the cream with the sugar and vanilla. Dissolve the gelatin in warm water {or heat until just dissolved} and cool completely. Blend in the cooled gelatin mixture to the cream when it’s whipped to your desired consistency.
  11. For the simple syrup, heat the water with the sugar and lemon peels until the sugar dissolves. Cool completely and extract the peels.
  12. To assemble, brush each cooled layer with the simple syrup. On the first layer, slather on the whipped cream frosting, add fruit then add the second layer. Repeat and frost the entire cake and decorate as you wish.

I used un-greased aluminum cake tins


Your Squishy Monster ^.~

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